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Asian-Style Round Steak Recipe

Asian-Style Round Steak Recipe photo by Taste of Home

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Marilyn Wolfe has long relied on this hearty dish, chock-full of veggies, to fill her family in Des Moines, Iowa. “My friend gave me the recipe two decades ago,” she says, “and all I added was a little more meat, the celery and mushrooms.”

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Asian-Style Round Steak Recipe

Prep: 20 min. Cook: 7 hours

Yield: 8 Servings

20 420 440

Ingredients

2 pounds beef top round steak, cut into 3-inch strips
2 tablespoons canola oil
3 celery ribs, chopped
1 cup chopped onion
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15 ounces) tomato sauce
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked rice

Directions

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the celery, onion, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
Combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until sauce is thickened. Serve with rice. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 239 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 980 mg sodium, 14 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Asian-Style Round Steak in Simple & Delicious May/June 2007, p15

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Asian-Style Round Steak

Asian-Style Round Steak

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Reviewed on Mar. 25, 2013 by TheDix

Excellent recipe! Steak is so tender and full of flavor. I could not find canned bean sprouts in my store, so used canned mixed asian vegetables (with sprouts). Used an orange bell pepper. Will definitely make again.

Reviewed on Oct. 17, 2011 by careknet

My entire family enjoyed this recipe. I added a little Sriracha Sauce to it and it spiced it up a tad for us.

Reviewed on Sep. 29, 2011 by Mrs.Dailey

I had this at a friends house and she followed the recipe to exactly the way they did....WAY TO MUCH GREEN PEPPER..I have made it twice now and only use 1/2 of a green bell pepper and it makes so much of a difference.

Reviewed on Aug. 22, 2011 by swulski

My family did not care for this recipe.

Reviewed on Jan. 18, 2010 by lurky27

Even though this is a slow cooker recipe, we found the multiple steps a bit time-consuming. Plus, it definitely needs more crunch to be great stir fry.

Reviewed on Oct. 22, 2009 by melonirose

I love this recipe! I like extra vegetables, so I add an extra can of bean sprouts and mushrooms (sometimes oriental vegetable can).

Reviewed on Jul. 14, 2009 by pschriefer

I'm thinking about adding carrots

Reviewed on Jul. 13, 2009 by kelley67

This looks great! Can't wait to make it next week.!

Reviewed on Feb. 09, 2009 by homeschool2

loved this one. Next time i will add 12oz. fresh mushrooms.

Reviewed on Dec. 02, 2008 by badkitty

Yummy, but I never seem to have all the ingredients on hand for this one. Still, worth remembering to go to the store for, very good and it makes alot!